Crescent Roll Breakfast Casserole
With eggs, sausage, hash browns, and lots of cheese, this hearty and satisfying Crescent Roll Breakfast Casserole is an easy recipe the whole family will love. Feel free to customize with your favorite ingredients!
Servings: 12 servings
Ingredients
- 8 oz. tube refrigerated crescent rolls
- 2½ cups frozen hash browns (no need to thaw first)
- 1 lb. breakfast sausage store-bought or homemade
- 1 small onion finely diced
- ½ cup shredded cheddar cheese any cheese will work
- ½ cup shredded Monterey Jack cheese
- 8 large eggs
- 1¼ cups whole milk (or 2%)
- ¾ tsp coarse salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dry mustard powder
- diced scallions for garnish
Instructions
- Preheat the oven to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place in the bottom of the baking dish, pressing the seams together. Transfer to the oven and bake for 5 minutes.
- When it comes out of the oven, cover with the hash browns in an even layer.
- In the meantime, in a large nonstick skillet over medium-high heat, cook the sausage and onion, breaking up the sausage into tiny crumbles, until no pink remains and cooked through. With a slotted spoon, leaving all of the grease in the pan, transfer the mixture on top of the hash browns in an even layer.
- Sprinkle the cheeses on top of the sausage.
- In a large bowl, beat the eggs. Whisk in the milk and all the seasonings. Slowly pour evenly over the casserole.
- Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool 5 to 10 minutes a few minutes before serving.
- Garnish with some diced scallions.
Video
Nutrition
Calories: 314kcal | Carbohydrates: 18g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 654mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg